CFS 766 Advanced Food Chemistry II
The course covers basic enzymology and cell wall chemistry; biochemical formation of carbohydrates and physical and chemical properties of carbohydrates. The course explores the relationship between physical/chemical properties and food/industrial uses of carbohydrates. In addition, analytical methods used to assess these components and associated chemical reactions will be presented. 4 credits.
- To become familiar with nomenclature, biosynthesis, and metabolism of cereal and food carbohydrates.
- To understand chemical, biochemical, and physical properties of cereal and food carbohydrates.
- To gain experience in reviewing scientific literature concerning carbohydrates.
Topics covered by Dr. Simsek
- Carbohydrate Reactions/Oligosaccharides
- Polysaccharides – occurrence, structure, chemistry
- Polysaccharides – properties
- Sugar analysis – lab demonstration HPLC-handouts
- Sugar analysis – lab demonstration GC-handouts
- Starch chemistry – amylose/amylopectin
- Starch functionality in food systems
- Starch/modified starch functionality in food systems
- Starch digestion – resistant starch and slowly digestible starch
- Non-starch polysaccharides/gums
- Cell wall structure and chemistry